- 1 pound Italian sausage links, cut into 1/2-inch slices
- 1 medium zucchini, cut into 1-inch slices
- 1 medium yellow summer squash, cut into 1-inch slices
- 1 medium sweet red pepper, sliced
- 1 medium onion, cut into wedges
- 1 cup quartered fresh mushrooms
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- In a large bowl, combine the first six ingredients. In a small bowl, combine the oil, oregano, parsley, garlic salt and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces of heavy-duty foil (about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly.
- Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape. Yield: 4 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Sausage Veggie Grill
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"Easy and no oven for the hot summer months! I added baby carrots and split into 4 individual packets!!"
"My husband calls this the Italiano Grill. He says it reminds him of lasagna for the summer months."
"A little time-consuming with all the vegetable chopping, but so worth it! This is one of our favorite summer recipes!"
"I have just one question: The sausage will give up a good bit of fat in the cooking. So, why 1/4 cup of olive oil? It would seem to me this would be swimming in oil/fat.?. Maybe lschom has a great idea cooking sausage separately."